Stuffed Pepper Appetizers Recipe
Ingredients
| Onions | 2/3 Cup (16 tbs), finley chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Olive oil | 2 Tablespoon | |
| Chicken broth | 3 Cup (16 tbs) | |
| 1-1/2 cups Brand Rice | ||
| Seasoned salt | 2 Teaspoon | |
| Powdered saffron | 1 /8 Teaspoon | |
| Green peppers | 6 Medium | |
| Water | ||
| 12 Anchovy fillets | ||
| Paprika for garnish | ||
Directions
In a large saucepan, cook onions and garlic in olive oil until browned.
Add chicken broth and bring to boil.
Stir in rice and seasoned salt.
Cover tightly.
Simmer 20 minutes.
Stir in saffron.
Remove from heat.
Let stand, covered, until all liquid is absorbed, about 5 minutes.
Cut stems out of green peppers, remove seeds.
Cut thin slice off bottoms to level.
Stuff rice mixture firmly into peppers.
Put in heavy casserole or Dutch oven with cover.
Add 1/2 inch of water.
Cover.
Bring to a simmer over medium heat.
Cook 10 to 15 minutes or until peppers are soft, but still crisp.
Chill.
Cut in half lengthwise and garnish each half with an anchovy fillet and paprika.
Add chicken broth and bring to boil.
Stir in rice and seasoned salt.
Cover tightly.
Simmer 20 minutes.
Stir in saffron.
Remove from heat.
Let stand, covered, until all liquid is absorbed, about 5 minutes.
Cut stems out of green peppers, remove seeds.
Cut thin slice off bottoms to level.
Stuff rice mixture firmly into peppers.
Put in heavy casserole or Dutch oven with cover.
Add 1/2 inch of water.
Cover.
Bring to a simmer over medium heat.
Cook 10 to 15 minutes or until peppers are soft, but still crisp.
Chill.
Cut in half lengthwise and garnish each half with an anchovy fillet and paprika.
Chef
